| Author: | Dueep Jyot Singh | ISBN: | 9781311475749 |
| Publisher: | Mendon Cottage Books | Publication: | March 17, 2016 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | Dueep Jyot Singh |
| ISBN: | 9781311475749 |
| Publisher: | Mendon Cottage Books |
| Publication: | March 17, 2016 |
| Imprint: | Smashwords Edition |
| Language: | English |
Table of Contents
Introduction
Varieties
Cultivation
Growth and Harvest
Storage
Mustard Seed Oil
Culinary Uses of Mustard
Brands
Pickles and Preserving
Sauces and Soups
Preparing Mustard at Home
Traditional French Mayonnaise
Aïoli – Traditional Butter of Provence
Traditional Cooked Mustard Greens
Tempering
Conclusion
Author Bio
Publisher
Introduction
The moment you hear the word “he is as keen as mustard”, you immediately visualize a person bubbling over with enthusiasm. The word mustard in itself brings on an idea of a pungent and delicious condiment, without which you may not enjoy your hamburgers, meat steaks, and other preparations. We just need that extra touch of mustard to add to the flavor of an otherwise bland dish.
The old Romans knew all about it when they prepared a mixture of young wine –mustum-and mustard seeds and ground them together into a paste. The ard portion of the word comes from the Latin word for hot and flaming –ardens, as in ardent…
Table of Contents
Introduction
Varieties
Cultivation
Growth and Harvest
Storage
Mustard Seed Oil
Culinary Uses of Mustard
Brands
Pickles and Preserving
Sauces and Soups
Preparing Mustard at Home
Traditional French Mayonnaise
Aïoli – Traditional Butter of Provence
Traditional Cooked Mustard Greens
Tempering
Conclusion
Author Bio
Publisher
Introduction
The moment you hear the word “he is as keen as mustard”, you immediately visualize a person bubbling over with enthusiasm. The word mustard in itself brings on an idea of a pungent and delicious condiment, without which you may not enjoy your hamburgers, meat steaks, and other preparations. We just need that extra touch of mustard to add to the flavor of an otherwise bland dish.
The old Romans knew all about it when they prepared a mixture of young wine –mustum-and mustard seeds and ground them together into a paste. The ard portion of the word comes from the Latin word for hot and flaming –ardens, as in ardent…
